Korean-style roasted brinjals with peanuts, chilli & mint

Serve this fiery vegan dish as part of a full-on Asian feast, or as a main course with rice and slivered cucumber

Serves: 4

Ingredients:

4 medium brinjals, cut into thick chunks

3 onions, sliced lengthways

125ml (½ cup) grapeseed oil

125ml (½ cup) roasted salted peanuts

4 garlic cloves, sliced

1-2 chillies, halved lengthways

250ml (1 cup) tightly packed fresh mint

15ml (1 tbsp) toasted cumin seeds

15ml (1 tbsp) brown sugar, or more to taste

Juice of 2 medium lemons

60ml (4 tbsp) soy sauce

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Method:

1) Preheat the oven to 200°C.

2) In a roasting tray, toss the brinjals and onions with the oil, then roast for about 40 minutes or until the brinjals are browning and crisping and onions are soft.

3) Remove from the oven, stir in peanuts, garlic, chillies, mint, cumin seeds and sugar. Roast for another 5 minutes.

4) Remove from the oven and stir in lemon juice and soy sauce, then roast for another 3-5 minutes.

5) Remove from the oven, check seasoning and adjust sweet/sour/salt balance to your liking. Much depends on the type of chilli and soy sauce used. Serve immediately with rice and slivered cucumber.